TRIPLE F – Fashion, Fitness, and of course Food

A podcast about my adventures in Fashion, Fitness, and Food.

Welcome to the Triple F Podcast, where we’re focused on Fashion, Fitness and of course Food. This podcast is all about bringing these three parts of your life together to help you get the most out of your passions. We’re here to help you look your best, feel great and also indulge in some and some maybe not so hidden temptations. We are by no means experts in any of these fields but we do hope to bring people to the show who know what they are talking about and can help you with some of these aspects of your life. You only live life once, so why not live a life worth living?

A few weeks ago we host a little event on Post Fashion Show Success. Here’s what we learned:

You just produced or participated in an amazing fashion show. Your designs were well received and the accolades keep coming in, but once the thrill is over….What happens next?

It may seem daunting at first and difficult to navigate what the next steps are to convert your show’s success into meaningful results.  

I’m putting together an event that is structured with small group discussions to dig deeper into this topic. In a classroom style-setting, my hope is to highlight the best ideas and come up with actionable items and takeaways for you to leave feeling connected and inspired. 

There will be groups of designers, models, photographers, production assistants, influencers and fashion enthusiasts. The Chicago fashion scene is thriving with talent and our goal is to give you the tools to take your work and your brand further. 

Rachel Jimenez Penca, the Founder of Rachel J Styling will be facilitating the discussions and sharing her first hand knowledge and experience with brands and the many facets of the fashion industry from personal to celebrity styling over the past 15+ years. Rachel is also a Professor of Fashion Styling at Columbia College Chicago.

Restaurant Week 2024

Gemini Brunch

First:

• Strawberry Lemondae
• Bubbles: choice of classic, mimosa or prickly pair
• Pauly G’s Bloody Mary: vodka, tomato tomato juice, habanero vinegar

Second:

• Buck Russell’s Cinnamon Coffee Cake
• Farm Green Salad

Third:

• Daily Omelet
• Avocado Toast on sour dough
• Lincoln Park Turkey Club

Coquette:

Premieres Entrees

• Creme du barry – smoked cauliflower soup, leeks, whipped cream
• Mousse de foie de volaille – chicken liver, cornichons, apricots mustard
• Salade de chevre chaud – baked goat cheese, bacon, frisee salad

Deuxiemes Entrees

• Saumon fume – house smoked salmon, blinis, lemon, creme fraiche
• Steak tartare – dry aged striploin, cornichons, black current mustard, chips
• Tarte flambee – fromage blanc, delicata squash, espellete honey

Es Plats

• Gambas au pastis – grilled shrimp, pastis butter, celeriac puree
• Boeuf bourguignon – burgundy wine braised beef, glassed carrots and potatoes
• Poulet rotis – fire roasted chicken, wild mushrooms, sage

Les Desserts

• Creme brulee – caramaized white chocolate, apricot, herd de provence sugar
• Tarte au citron – burnt merignue, blueberry coulis, lavender

Olio Piu

Starters

• Caprese d’inverno – burrata, delicata squash, apple, red endive, balsamic glaze
• Minestrone di sedano – celery root and vegetable minestrone, crispy rosemary croutons

Main

• Paccheri alla norma – paccheeri pasta, tomato sauce, fried eggplants & ricotta salata
• Scaloppine di pollo ai funghi – chicken scaloppoine, truffled mushroom fricassee

Costera Cocina Tulum

First course:

• Guacamole – avocado, garlic, serrano pepper, key lime, cilantro
• Short rib quesadillas – fresh corn masa, salsa verde, lettuce, crema, queso fresco
• Queso fundido – poblano rojas, melted mexican cheese, tortillas

Second Course:

• Caesar salad – telera croutons, house caesar, parmesan cheese
• Asad tacos – grilled steak, potatoes, halapens rajas, onion, cilantro, avocado salsa, crispy chicharron
• Pollo tacos – adobo marinated grilled chicken, onion, cilantro, salsa verda, heirloom tomato salad and queso fresco
• Costera burger – toreado sauce, smokey mayo, pepper jack, pickles, bacon, serviced with mexican fries

Third course:

• Tangerine flan – crispy sweet flour tortilla strips, tangerine
• Coconut rice  pudding – cinnamon syrup, mango, coconut

Adorn:

Starters:

• Mac N Cheesecorn Bites – giardineira aioli, cheeseCorn garrett popcorn garnish
• Paired with a Eric Brodelete “Poire Granit” Pear Cider from Normandy

Main:

• Buttery Garret popcorn puree, pancetta, parsnip, frisee
• Paired with Forge Cellars Classique Riesling from the Finger Lakes

Sweet Salsify

• Chocolate Garret popcorn ice cream, nitro chococall garrett popcorn pugs
• Paired with Forthave Marseilles Amaro from Brooklyn

Hi everyone! It’s me, J.P. Lamp, your friendly neighborhood Happy Hour enthusiast and yes, the moment you’ve all been waiting for is finally here! My quest to find the best happy hours here in Chicago.

#Hunt4BestHappyHour / #Hunt4BestHH / #H4BHH

Judging is based on the following criteria:

Category: Score.    ✓,  ✓+, ✓-

Acceptable hours

• 4 – 6 is the standard
• Do they offer it of Fridays / weekends?
• Do they have a Social hour outside of 4 – 6?
• Multiple options of food

Are things shareable?

• Are menu options the same size or smaller portions for less money?
• Can you have a well rounded meal for happy hour?
• Are there pair-able items that are easy for the restaurant to upsell?
• Is it just $ off the menu options prices – just discounted or actually different offerings?
• Multiple drink options

Is it only house wine + domestics?

• Is it $ off cocktails?
• Are there specialty cocktails for HH?
• Half off wine BOTTLES and you win

Service

• Did someone make sure you wanted to put in one last order before HH ended?
• Was the HH menu mentioned to you?
• Is it easy to get a seat?
• Will I Come Back?

How was the overall experience?

• Did the menu entice me to come eat here for a full price meal?
• Will I come back for the happy hour?
• Based on your expectations / anticipation, was it worth it?

Cade Wood

https://www.instagram.com/cadejwood/

https://linktr.ee/cadejwood

Cade Wood is a renaissance man who is known for his modeling, fitness coaching, authoring cook books and being a social media personality. After studying Exercise Physiology at Western Colorado University, Cade used his expertise to launch into his coaching career. His hyper focus on developing personal programs for clients is unmatched. He’s a male model making his mark in the likes of NY Fashion Week, Calvin Klein ads and Playboy spreads. He even has an Amazon Best-Seller book on the market.

Levi David

NASM Master Personal Trainer, CPT, CES, PES, FNS

levi@vive-body.com

True to Form

Janice  Tan

https://www.truetoform.fit/

TrueToForm generates digital human avatars from a scan on a smartphone. Access accurate body data from your clients anywhere, any time.

Digital human avatars for apparel design and fitting.

Bhav

Bhavana Jain

bhavana@shopbhav.com

ABOUT

BHAV is a women’s contemporary clothing brand based in Chicago, IL. The line is inspired by the rich diversity of South Asian heritage fabrics, and features sophisticated and flattering ready-to-wear pieces tailored to fit the daily lives of real, modern women.

Versatile enough to be worn wherever your day takes you, we aim to reimagine what fusionwear can be.

UNLOCKING SOUTH ASIAN FABRICS

South Asian craft traditions date back centuries, and these ancient artisan skills can be found in textiles utilizing techniques such as IKAT dyeing, screen printing and block printing. We strive to introduce ALL women to these beautiful heritage fabrics, and showcase their ability to be seamlessly incorporated into a contemporary wardrobe.

INSPIRED BY HERITAGE

BHAV seeks to empower women to find unique ways to embrace their cultural heritage. We see heritage as a piece of us – not the sole thing that defines us – and are inspired by everyday women who have authentically incorporated their multicultural identity into their lives, whether it’s related to career, motherhood or otherwise.

Bau Bao Treats

https://www.baubaotreats.com/

OUR STORY

Bau Bao Treats was born out of a passion to share my love for different foods and encapsulate these amazing flavors inside a baked bao, which has always been my comfort food. As a kid, I have fond memories of grocery shopping with my grandmother and getting a coconut or custard bao as a treat from her. While studying abroad in Hong Kong, I would often buy baos at a local bakery for lunch. Baos are such an amazingly easy, to-go food. What if they were filled with other tasty ingredients besides the traditional flavors? … and so began Bau Bao Treats! 

House of Hayden

Marguerite Hayden

mhayden27@gmail.com

@house_of_hayden

Marguerite Hayden is a clothing designer whose ethos is on sustainability within the fashion industry from the ground up – specifically how we as a community grow fabric and dye fabrics. She’s also very interested in exploring the technical side of fashion by looking into different industries such as 3D printing and laser cutting for garment creation. She recently relocated from sunny Miami up here to Chicago, so sit back and enjoy this conversation with Marguerite Hayden of House of Hayden.

Pa Nhia Lee

panhialee23@gmail.com

@pnlee23

Mom of 1, and an amateur Fitness and fashion model! Always looking forward to making connections with like minded people and creating fun and playful content! Sit back and enjoy a conversation about what to expect in a photoshoot when not pursuing modeling as a full time career, but more as a hobby and passion.

Monday Munchies Episode 055

Bambola – https://www.bambolachicago.com/

Armitage Ale House https://armitagealehouse.com/

Krung Thep Thai Cuisine http://www.ktthaichicago.com/

Monday Munchies Episode 054:

Journey Through Our Dietary Past:  An Evolutionary Dining Experience

It including these six themes:

1.  Gatherer
   Early Pliocene | 5 mya
2. Scavenger Gatherer
   Late Pliocene | 3.5 mya
3. Hunter Gatherer
   Early Paleolithic | 2.0 mya
4.  Food Producer
   Neolithic Revolution | 15,000 years ago
5. Food Consumer
   Industrial Revolution to Present | 1700s – Present
6. Eat Like a Human/Sapien Approach
   Future of Food

Menu

Savory Suet pudding

Herbs, aromatics

Braised Oxtail Stew

Bone Broth, aromatics

Pork Bone Broth

Quail egg, aromatics

Slow Cooker Beef Cheeks

Aromatics, bone broth demi

Elk Steak

Elk Tenderloin, Fruit compote

Roasted Wild boar

Fruit and herb stuff roasted wild boar

Fast Lane to Health

Two triathletes walk into the kitchen, embarking on a beautiful, passionate journey filled with food, flavors, and the drive to create healthy products for people and the planet.

The friends experimented and inspired one another until the Nutritarian mission became crystal clear.

In 2016, Fast Lane to Health® evolved into a business that creates tasty, healthy snacks, with no added refined sugars, using organic and non-gmo ingredients in order to nourish mind & body and satiate the soul.

Sharing what’s healthy and delicious drives Fast Lane to Health® innovation. 

Delve into our real, hand-crafted, creative food and flavors.  These nutrient-dense snacks and treats are great to share with friends and family, even picky eaters (my nephew) or those with food sensitivities.

Healthy, vegan, raw, gluten-free, organic, fair-trade, sustainable and tasty!  Not always easy to find, but we are diligently working to be the change we wish to see (salute to Gandhi).   We will continue demanding and creating products that fit the needs for clean, healthy, energizing, eco-friendly snacks.

Fast Lane to Health® is an environmentally conscious, woman-owned, zero waste small business that utilizes bicycle and hybrid vehicle delivery, eco-friendly packaging, organic and non-gmo ingredients, materials, and composting whenever possible.  Our new packaging is a resealable natural kraft that can be reused.  We are currently working toward compostable packaging.

Thank you for checking us out! We appreciate your support.

Making changes to do great things for human and environmental health moves us.

A few local, likeminded non-profits we support include; Healthy Schools Campaign advocating for health and overall wellness in schools and school policy nationwide, Ethical Grub advocating for sustainable practices in restaurants, and The Plastic Shark for Chicago beach clean up initiatives to name a few.

Our decisions and efforts are firmly rooted in our mission to provide the healthiest, tastiest products for people and the environment. 

Your purchases and intentions make a difference.  Thank you for your positive contributions to collective wellness.

Live well,

Laine DeLeo

Founder and CEO

Monday Munchies Episode 053: On these episodes you will be sitting shotgun on my adventures of exploring restaurants in the past few weeks. Albeit, I am not a certified food critic but I do love to eat and some would say that I do have a certain set of skills… I’m not sure what those are nor am I a “yelper” like the majority of residents in South Park, Colorado. But I do love trying new restaurants and food. So enjoy:

Tandoor Char House

Chez Joel

Mortar and Pestle

Mott St

Hide & Seek

Jack’s Wicker Park

Maggie Gillette

Maggie Gillette is a fashion expert with over a decade of experience in the industry.  She has done everything from PR to designing a lingerie line, from high-end retail to walking factory floors, from sitting front row at NYFW to working backstage and styling photo shoots. Now, Maggie shares her industry insight through expert commentary and writing.  

You can reach out to Maggie and see more of her work via her Instagram or send her an e-mail at magsgillette@gmail.com